Lunchbox Cookies
2 1/8 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks), unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 yolk
2 teaspoons vanilla
1/2 tsp almond extract
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup dried blueberries
1/2 cup dried cranberries
1-2 Tb candied ginger, chopped fine
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees. Line or grease 1-2 cookie sheets. Whisk flour, salt, and baking soda together in medium bowl; set aside.
Cream butter and sugars together until fluffy. Mix in egg, yolk, almond and vanilla. Add dry ingredients; mix until just combined. Stir in all add-ins. If you have time, refrigerate for an hour.
Shape dough into small balls, about walnut sized (any larger and they're less convenient in lunchboxes, but it's up to you!) and place on prepared cookie sheets, leaving about 2 inches between each cookie.
Bake until edges start to brown and centers are still soft, 15 to 18 minutes. Let cool on counter or wire rack before eating.